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Oil-in-water type margarine for pies and preparation method of oil-in-water type margarine

A technology of margarine and oil-in-water type, which is applied in the field of oil deep processing, can solve the problems of unreported application, and achieve the effects of good ductility, uniform layers, and saving production time

Active Publication Date: 2016-06-08
TIANJIN NANQIAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report on the application of oil-in-water emulsification technology in margarine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] An oil-in-water type pie margarine is composed of 80% of oil composition, 17% of water, 2% of emulsifier A, and 1% of emulsifier B by weight percentage; the oil composition is composed of 40% of tallow, palm oil ester Composition of carburetor 60%, emulsifier A is commercially available sorbitan fatty acid ester and mono-, diglyceride fatty acid ester compound emulsifier, and emulsifier B is commercially available sucrose fatty acid ester.

[0021] The preparation steps of oil-in-water pie margarine are as follows:

[0022] A. Grease preparation: heat up the oil phase kettle to 60°C, add the oil composition according to the proportion, continue to heat up to 70°C, then add emulsifier A, stir at 100rpm for 30min, keep the oil temperature at 80°C to obtain the oil phase material to be prepared use;

[0023] B. Water phase preparation: add water to the water phase kettle, then add emulsifier B, stir with a homogenizer at 1500rpm for 30min, then raise the temperature to 80...

Embodiment 2

[0028] An oil-in-water type pie margarine is composed of 81% of oil composition, 19% of water, 0% of emulsifier A, and 0% of emulsifier B by weight percentage; the oil composition is composed of 80% of tallow, palm oil ester Composition of 20% carburetor, emulsifier A is commercially available sorbitan fatty acid ester and mono-, diglyceride fatty acid ester compound emulsifier, emulsifier B is commercially available sucrose fatty acid ester.

[0029] The preparation steps of oil-in-water pie margarine are as follows:

[0030] A. Grease preparation: heat up the oil phase kettle to 60°C, add the oil composition according to the proportion, continue to heat up to 70°C, then add emulsifier A, stir at 200rpm for 20min, keep the oil temperature at 60°C to obtain the oil phase material to be prepared use;

[0031] B. Water phase preparation: add water to the water phase kettle, then add emulsifier B, stir with a homogenizer at 1500rpm for 20min, then raise the temperature to 60°C t...

Embodiment 3

[0036] An oil-in-water type pie margarine is composed of 82% of oil composition, 16% of water, 1.5% of emulsifier A, and 0.5% of emulsifier B by weight percentage; the oil composition is composed of 50% of butter by mass percentage , palm oil esterified oil 50% composition, emulsifier A is commercially available sorbitan fatty acid ester and single, diglyceride fatty acid ester compound emulsifier, emulsifier B is commercially available sucrose fatty acid ester;

[0037] The preparation steps of oil-in-water pie margarine are as follows:

[0038] A. Grease preparation: heat the oil phase kettle to 60°C, add the oil composition according to the proportion, continue to heat up to 70°C, then add emulsifier A, stir at 120rpm for 22min, and keep the oil temperature at 60-80°C to obtain the oil phase material ready for use;

[0039] B. Water phase preparation: Add water to the water phase kettle, then add emulsifier B, stir with a homogenizer at 1500 rpm for 23 minutes, then raise ...

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PUM

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Abstract

The invention belongs to the technical field of grease deep processing, and particularly relates to an oil-in-water type margarine for pies and a preparation method of the oil-in-water type margarine. The oil-in-water type margarine for pies is prepared from, by weight, 80-82% of a grease composition, 16-20% of water, 0-2% of an emulsifying agent A and 0-1% of an emulsifying agent B with an oil-in-water emulsification and homogenization technology. The prepared product belongs to oil-in-water type lumpy margarine, the grease content can reach 80% or above, the moisture content can reach 20% or lower, the surface is dry, the ductility is good, and efficient and easy making of pie products is successfully achieved.

Description

technical field [0001] The invention belongs to the technical field of oil deep processing, and in particular relates to an oil-in-water pie margarine and a preparation method thereof. Background technique [0002] When preparing pie products by the mixed crisp method, it is necessary to cut the oil into uniform small pieces and mix it with flour, sugar, water and other raw materials, and then directly roll and press. This requires that the oil has a certain hardness and a dry surface; however, more than 99% of the current common margarine is water-in-oil type. Although it has good plasticity, it cannot be cut into uniform small oil pieces due to the viscosity of the oil. Solid oil-in-water grease can meet the requirements. [0003] Water-in-oil margarine is 4 times the oil to pack 1 times the water. The emulsification technology is mature and relatively easy to implement. The oil-in-water margarine needs to use 1 times the water to cover 4 times the oil, so it is more dif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/04
CPCA23D7/04
Inventor 陈正文
Owner TIANJIN NANQIAO FOOD
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